Sam Sifton approves of Nuela: “There is good eating at Nuela, if only you can allow yourself to revel in, or ignore, the scene.”
[NY Times]

Adam Platt files on Terroir Tribeca, where the “food isn’t designed to be transcendent, but if you choose wisely, it’s possible to put together a decent meal,” and Il Matto, where some of the eccentric dishes work, but “the real problem lies in the execution.”
[NY Magazine]

Steve Cuozzo raves about Nougatine, which has “the lowest profile of any [Jean-Georges] Vongerichten restaurant. … Yet day and night, we were reduced to stammering awe by treasures from the Union Square Greenmarket.”
[NY Post]

Ryan Sutton has high praise for Eataly, which he says is “full of wonders. Is there greater culinary transparency anywhere?”
[Bloomberg]

Jay Cheshes previews the food at Bouley Studio: “Thursdays and Fridays, the second-floor dining room becomes much more exciting, offering a taste of some of the most accomplished Japanese food in New York.”
[TONY]

Gael Greene revisits Jean Georges and raves: “I’m addicted to this place and do all my lunch meetings here.”
[Insatiable Critic]

‘The World Trade Center was conceived by vested interests, promoted by pressure groups, brought into being by a handful of powerful men for reasons of monetary gain or personal pressure, and indirectly subsidized by the taxpayer’